Soaking technology for raising starch extraction ratio from mung bean during production of thin noodles from mung bean starch

In order to raise the starch extraction ratio of mung bean during production of vermicelli, the effects of three kinds of soaker on seperation and extraction of mung bean starch under different soaking conditions were studied through perpendicular contrast experiments. A new method and a new technology for extracting and separating starch from mung bean were obtained. The experimental results show that soaking temperature(℃)was the main factor affecting starch extraction from mung bean, which was about 20～30℃ in practical extraction. 0.2% HCl soaking was not obviously different from traditional water-extraction method. It showed that starch extraction ratio increased from 83.7% to 89.7%～96.2% if mung bean was soaked in 30℃, 0.2% NaHSO₃ solution during 48 h and increased from 83.7% to 93.4%～98.3% if soaked in 0.04% NaOH solution at 30℃ during 48 h. Soaking time (h)was one of the main factors affecting starch extraction of mung bean, i.e., the best soaking period of soaking was from 24 h to 48 h, or adjusted soaking temperature T(℃) and soaking time t(h) by formula t=905T-1.12 (10℃≤T≤30℃).